Smoked Slanina (Balkan-Style Smoked Bacon)
Slanina is a strongly smoked belly bacon from the Balkans with an intense smoky and spicy aroma. The streaky meat is cured, rubbed with paprika and garlic, and then cold-smoked for several days. It is sliced paper-thin and enjoyed raw or used for cooking.
Ingredients(for 1 kg)
Instructions
Dry Curing
5–7 daysTrim the pork belly, keeping the rind on. Mix all ingredients into a rub and massage thoroughly into all sides of the meat, especially at cut surfaces and edges. Store in the refrigerator at 3–5 °C, turn daily and massage in any accumulated brine.
Pre-drying
24–48 hoursRemove the belly from the refrigerator, rinse with water and pat thoroughly dry. Hang on hooks and dry at room temperature or with a light draught for 24–48 hours until the surface is tacky-dry (pellicle formation).
Multiple Cold Smoking Sessions
3–5 days (8–10 hours smoke each)Smoke daily for 8–10 hours with beech and plum wood at 15–22 °C. Air overnight without smoke between smoking sessions. The colour should develop a deep mahogany red-brown. Slanina should smell and feel intensely of smoke.
Post-Ageing
2–4 weeksAllow the finished Slanina to mature at 10–14 °C and 65–75% humidity. Optionally rub the surface with a mixture of paprika powder and a little oil to improve colour and protection. Cool completely before slicing.
Pro Tip
For a particularly intense flavour, allow the finished Slanina to mature for a further 2–3 weeks at cool temperature after smoking. Paprika oil on the surface adds colour and protects against drying out.
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